1. Blend the almonds and pecans in a food processor for 1 min. Add the dates and almond butter and blend again until sticky. Transfer to a lined baking tin, pushing it firmly into the base with a spatula. Place in the freezer for 20 mins.

2. Put all the ingredients for the caramel layer in the food processor with 120ml water and blend until smooth and creamy. Pour over the base layer. Return to the freezer for 30­40 mins.

3. For the chocolate layer, place the cacao butter and almond butter in a saucepan and melt over a low heat. Pour into the food processor with the remaining ingredients and blend until smooth. Spread over the caramel layer, then return to the freezer for 2 hours.

4. Store the sheet in the freezer. To serve, leave at room temperature for 15­-20 mins to warm up a little, then cut into 16 squares.

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